Mmm. Nothing says comfort like a hot bowl of soup. Whether it’s the start to a great meal or the main attraction, there are many ways to tempt your taste buds.

Look for something new? Simmer up one of these reader favourites from the 50Plus.com archives.

Southwest Chicken Lime Soup

2 teaspoons extra virgin olive oil
1/2 cup chopped onion
1 clove garlic, chopped
4 cups homemade or sodium-reduced chicken broth
3 tablespoons fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon oregano
4 ounces boneless, skinless chicken breast, cut into thin slivers
1 small avocado, peeled, pitted and diced
1/4 cup sliced green onion tops
1/4 cup chopped fresh coriander
1 cup baked tortilla chips
salt and freshly ground pepper
hot sauce, optional

Heat oil in a large saucepan over medium-high heat; add onion and garlic and sauté until soft, about 5 to 8 minutes.

Add chicken broth, lime juice, cumin oregano and chicken; bring to a boil. Reduce heat and simmer for 10 minutes. Season to taste with salt and freshly ground pepper.

Place avocado, green onion, coriander and tortilla chips in soup bowls. Ladle soup over chips and add a dash of hot sauce, if desired.

Makes 4 servings.

(Submitted by 50Plus.com reader JSC788)

French Chicken Vegetable Soup

1/2 cup each diced: onions, carrots, celery, turnips, baking potato, leek (white part only), and tomato (fresh or canned)
6 oz. chicken breast cut in cubes (optional)
4 cups vegetable broth (No added salt)
1/2 cup dry spaghetti broken into 1 inch lengths
1 15 oz. can navy beans
1 cup tightly packed fresh basil leaves
3 garlic cloves, minced
salt (optional) & pepper

In a large pot combine vegetables, chicken and broth. Bring to a simmer over medium heat. Cover and reduce heat to simmer for 10 minutes.

Add spaghetti and 1 cup beans with their liquid. Cover and simmer until spaghetti is soft, about 10 minutes.

Combine the remaining beans and their liquid with the basil and garlic in a food processor and puree until smooth. Add the puree to the soup and stir until blended.

Heat, season to taste with salt and pepper and serve.

Makes 4 servings.

Calories 233, Fat 2.5 g, Carbs 36 g, Sodium 186 mg (with no added salt), Fiber 0 g.
Points 5.

(Submitted by 50Plus.com reader JSC788)

Mediterranean Grilled Vegetable Soup

2 small zucchini (1/2 lb. total), trimmed and quartered lengthwise
2 red bell peppers, cored, seeded and quartered lengthwise
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 red onion, peeled and cut into 1/2-inch-thick slices
1 yellow bell pepper, cored, seeded and quartered lengthwise
1 tsp. olive oil
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.

Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.